Corn Casserole I

Corn Casserole I

257 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Polly Woodard
Recipe by  Polly Woodard

“This is the best corn casserole I've ever made. I know you will love it too! It tastes more like a souffle than anything else!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 to 10 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
  3. Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.

Share It

Reviews (257)

Rate This Recipe
theloveofcookin
127

theloveofcookin

I only used 1 can of cream-style corn and for a little ease, used Jiffy cornbread mix, which gave this some sweetness. You can also consider adding jalapenos for an additional kick. This turned out great...will make again.

hecate1
88

hecate1

Updated 11/25/04: Baked it in a 9x13 pan for 1 hour 45 minutes - knife still didn't come out clean, but after it sat for a bit the consistency was perfect. This is excellent and seemed to be the hit of our Thanksgiving dinner today.

melmelmeow
76

melmelmeow

I used 2 can of corn and one creamy corn, made it a little crunhier. i added some more salt and pepper in the mixture. i say add more spice in the mix because the corn does taste kind of bland. i used only 1/2 box of the corn muffin mix which made it perfect! last year i used 1 box and it turn out to be corn bread instead of casserole =P i used 3 eggs instead of 2 and less butter. i took someone advice and added some mayo, not sure how much it affected the recipe but it was very moist! i guess if you add a little more sour cream it'll do the trick too = ) i didn't add any onions or chillies but next time i'll probably add some mix veggies (frozen package) to give it some more color... when it's almost done in the oven i added more cheese on top to make it a little crispy and cheesy because when you add the cheese in the begining it just sinks in w/ the mixture. more the cheese the better!!! i'll def. make it next time!!!

More Reviews

Similar Recipes

Awesome and Easy Creamy Corn Casserole
(2,123)

Awesome and Easy Creamy Corn Casserole

Corn Casserole III
(356)

Corn Casserole III

Corn Casserole II
(119)

Corn Casserole II

Cheesy Corn Casserole
(85)

Cheesy Corn Casserole

Baked Corn Casserole
(70)

Baked Corn Casserole

Baked Corn Casserole
(75)

Baked Corn Casserole

Nutrition

Amount Per Serving (9 total)

  • Calories
  • 378 cal
  • 19%
  • Fat
  • 21.1 g
  • 32%
  • Carbs
  • 39.3 g
  • 13%
  • Protein
  • 11.5 g
  • 23%
  • Cholesterol
  • 92 mg
  • 31%
  • Sodium
  • 1047 mg
  • 42%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Awesome and Easy Creamy Corn Casserole

>

next recipe:

Cheese Corn Casserole